Don’t be daunted by that diva de­meanour – Fri­day’s very own chef Sil­vena Rowe is happy to an­swer all your kitchen queries

Friday - - Recipe Cards -

Q Can you give me an easy recipe for plum up­side-down cake? I saw a pic­ture of one – it looked de­li­cious and I feel in­spired to give it a try.

A Up­side-down cakes look re­ally pretty and don’t re­quire any ic­ing or dec­o­ra­tion to en­hance them. Here’s an easy recipe to get you started:

Halve and re­move the pits from 12 good-qual­ity plums, prefer­ably Ital­ian. Pre­heat the oven to 200°C. Ar­range the plums, cut side up, on a bak­ing sheet and bake them for about 30 min­utes or un­til the plums are soft but still re­tain their shape. Set them aside to cool down to room tem­per­a­ture.

Re­duce the oven tem­per­a­ture to 180°C and but­ter a 20cm cake tin. Next, melt 5 tbsp of but­ter in a small pan over medium heat. Add 3/4 of a cup of dark brown sugar to the but­ter and stir for 3 min­utes or un­til the sugar melts com­pletely and be­gins to caramelise.

Take the pan off the heat and set aside to cool. While the but­ter is cool­ing, in a large bowl, whisk to­gether 2 eggs, 1 cup sour cream, 1 cup caster sugar, 1/3 cup ex­travir­gin olive oil and 2 tsp of vanilla ex­tract un­til it

This cake is de­li­cious served with ice cream, whipped or pour­ing cream, or even cus­tard

is evenly mixed.

In another bowl, mix to­gether the dry in­gre­di­ents: 2 cups of all-pur­pose flour, 1 1/2 tsp bak­ing pow­der, 1/2 tsp bak­ing soda and 1/2 tsp sea salt flakes.

Now pour the wet mix into the dry one. Gen­tly stir it all to­gether. Don’t whisk it too much as that could give you a heavy cake. Pour the but­ter and sugar mix­ture in the pre­pared cake tin and then place the cooked plums on top, cut side down, in a pretty pat­tern. Now pour the cake bat­ter over the plums and even it out with a spat­ula.

Place the cake tin on a bak­ing sheet and bake for about 35-40 min­utes or un­til a tooth­pick or a skewer in­serted in the cen­tre comes out clean.

Once cooked, trans­fer the cake tin on to a wire rack and let it cool for about 30 min­utes.

Once it’s cool, hold a serv­ing plate above the cake and then in­vert it. Lift off the cake tin to re­veal the gor­geous plums. This cake is de­li­cious served with ice cream, whipped or pour­ing cream, or even cus­tard.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.